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Cheesy Ham and Corny Cornbread Bake

Created by Kchurchill5 on October 12, 2014

1 package (15 ounce)) cornbread and muffin mix
2 cups cooked ham, cubed (baked honey ham, you can use leftover, buy a slice from the Deli; or even buy it already cubed)
1 can (15 ounce) creamed corn
1 can (8 ounce) corn, drained (or 1 cup frozen corn, thawed)
3 scallions, diced (white and green parts)
1 jar (4 ounce) pimentos, drained
1 cup provolone cheese, grated
1/2 cup sharp cheddar cheese, grated

Step 1: Casserole ... Prepare your dish - a 9x2x13", by spraying with a non-stick spray.
Step 2: Filling ... Add all the wet ingredients and vegetables first; and, mix to combine. Then, add the cheese, cornbread mix, and ham last. Mix gently, so all the ingredients are combined. Taste the batter, you may want to add more salt or pepper. But, remember; ham and cheese are both salty, so go easy.
Step 3: Pour the mix into the casserole dish.
Step 4: Bake ... On the middle shelf, in a 350 degree oven, uncovered, for 50-55 minutes. If you want to top it with more cheese; add it the last 10 minutes. You want the casserole set (like a cake); and golden brown on top. Stick a knife in to the center - if it comes out clean, the casserole has set; and, done.
Step 5: Serve and ENJOY! ... Make sure to let the casserole set 5-10 minutes, covered lightly with foil before serving. Serve with a salad for a simple dinner.